Herb Dip with Spring Vegetables Recipe
Herb Dip with Spring Vegetables Recipe photo by Taste of Home
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Herb Dip with Spring Vegetables Recipe

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When you’re having a large party and focusing on the entrees, it's smart to have snacks and nibbles ready ahead of time. There’s nothing more simple than making dip a day or two ahead and putting it out for guests. I'm a huge fan of ranch, so this is my pick. —Michelle Clair, Seattle, Washington
TOTAL TIME: Prep: 10 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16 servings


  • 2 cups (16 ounces) sour cream
  • 1/4 cup ranch salad dressing mix
  • 2 tablespoons onion soup mix
  • 1/4 cup minced fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • Fresh rainbow baby carrots and watermelon (or plain) radishes

Nutritional Facts

2 tablespoons dip: 76 calories, 6g fat (4g saturated fat), 7mg cholesterol, 559mg sodium, 5g carbohydrate (1g sugars, trace fiber), 1g protein.


  1. Stir together first five ingredients; refrigerate, covered, overnight. Sprinkle with additional parsley and rosemary before serving with rainbow carrots and assorted radishes. Yield: 2 cups.
Originally published as Herb Dip with Spring Vegetables in Taste of Home April/May 2017

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K User ID: 9144105 264711
Reviewed Apr. 16, 2017

"I really wanted to like this recipe, but was disappointed. It was too salty which is understandable if you are using nearly double the amount of dressing/dip/soup mix than you normally would just to make up the standard ranch dip or onion dip. This has you putting both mixes in the same amount of sour cream. Also, the herbs added a nice flavor, but with the large amount called for, it also created almost a chewy texture. Lastly, even if this had tasted great, it was difficult to prepare when the recipe calls for a measurement of each of the dressing and soup mixes which come in packets--why not create a recipe that calls for x packets? Rather than tasting like a cohesive mix, it seemed like i could taste that it had soup mix, and ranch mix, and then herbs, almost separately. I made this according to the recipe and let it refrigerate overnight before testing. While i thought it was bad, my family said it was 'OK'."

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